After oil splatters it's easier to clean the backsplash than the floor -> back right is best.

Maybe not boom. Maybe everyone just gets really tired and goes to sleep forever.

Concise and informative, thank you :3

This all feels very unhealthy. I do hope that you at least have good healthcare to make sure you're healthy.

And are not supposed to be in a living space but some ventilated attic, garage, or utility closet.

Yes, but many gas water heaters have an exhaust pipe that runs outside the home, usually with a fan to push the exhaust out.

It also has more cooking power overall. A restaurant may have 8 stove burnsers, four ovens, multiple steam tables, etc going. One gas line can serve them all no problem. The amount of electricity you’d need to do the same would be ridiculous. Petro energy density is hard to beat, especially because it cheats: its oxidizing agent is just sitting around for free everywhere.

BUT [gas] heats 10 times faster

Everything I have seen has said that induction is the fastest, followed by traditional electric, and then gas is the slowest.

I'm also dubious about this "instant control of heat". Why wouldn't turning an induction stove off be the same thing? They both stop heating the pan, and then the only heat left is what's in the pan. The big difference being that the gas option has heated up the room as well, because it shoots heat all over the place, while the induction stove only heats the pan directly. Electric I get, it's going to hold some heat in the coil, but I don't see how induction differs from gas in this regard.

The gas being faster than electric thing is not relevant with induction. Induction DESTROYS gas for responsiveness, it's literally digital and nearly direct heat. There's no competition and it isn't even close. The only thing more direct would be if you ran electricity directly through the pan and it started glowing.

If you want to compare gas vs induction, talk about cooking technique and the ability to lift, tip, and move around the pan, and the needed sweet spot for induction being teeny tiny and safety first so if it detects the cookware leaving the sweet spot, it turns off.

The two cooktops are extremely different. I hope nobody in here is taking this seriously other than maybe the corruption of the natural gas companies.

There was a study recently that found breathing in burning oil and food smoke is nearly as bad as smoking cigarettes. Which, if you stop to think about it, isn't surprising at all because you're just breathing in carcinogens (burnt stuff and particulates are bad for you). So cooking at higher heats at all just in general isn't great.

Induction is faster and more responsive than gas.

idk i've been inside a few restaurant and other large-scale kitchens (canteens etc) and the stoves were always resistance or induction heating

You should look at Induction top. Much safer, higher speed, easier to clean, way more efficient. Just plain electric heaters is what my parrents used literally 30 years ago (but yes those do cause more fires statically)

The only reason to go with gas is that you like to use a Wok, but don't want to invest in a induction bowl.

I grew up with baby siblings. I still don't use the front stove tops. (Back left FTW)

A paper towel. That is brown in color. Which was what was in the dispenser at the high school. For drying your hands.